Tofu Stirfry

No biggie, just something easy that is often whipped up on a Friday night.

Cut up some firm tofu. I’m usually too busy/lazy to wrap it in a towel, so I just throw it straight into the frying pan. On low, let it sizzle. When it is a bit golden (with holes) on the other side, flip and add a splash of soy sauce for it to absorb. Sizzle some more.
Garlic, Onion, Peppers, Bok Choy stalks (and frozen broccoli)
Fry until soft. Add mushrooms (and fresh broccoli).
Right before you serve, stir in the bok choy leafs until slightly wilted.
Serve over rice and add a favorite sauce if you like!

You can’t see it but I used brown rice cooked with a little saffron.


Published by theveganronin

Chef Owner

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